1. Make the crust:

Mix graham crumbs, melted butter, and sugar until evenly combined.

Press into the bottom of a lined 9-inch springform pan or a rectangle mold.

Chill in the fridge for 30 minutes.

2. Prepare the filling:

In a mixing bowl, beat the cream cheese until smooth and creamy.

Add the condensed milk, lemon juice, lemon zest, and vanilla extract.

Beat until silky and smooth, scraping down sides as needed.

3. Assemble:

Pour the cheesecake mixture over the chilled crust.

Smooth the top with a spatula.

4. Chill:

Refrigerate for at least 6 hours or overnight until set.

5. Serve:

Slice and garnish with whipped cream, lemon slices, or mint leaves as shown in the photo.

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Tip:

For a more tangy kick, add 1 tsp of lemon extract or use Meyer lemons if available.